Any additional seasonings such as cumin, garlic powder, paprika, etc. Go by eye

fresh cracked pepper

Preheat oven to 425 degrees. Use the large part of the grater to grate zucchini and onion. Place grated veggies in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible.

Alternatively, press between two trays with paper towel. Or, use a salad spinner. Adding salt at this point may also help pull out moisture.Removing moisture is the most important part of this recipe!

Transfer to a medium bowl and stir in the egg.

In a small bowl, mix together the baking powder, salt, flour and any additional seasonings. Combine the flour mixture with the zucchini mixture. Add additional flour if it is still too wet.

Drop mixture into 3 inch sized circles on a baking sheet lines with Non-Stick Aluminum Foil (preferred) or a Silpat (will work too). These are very sticky so this is key. Pam the surface

Bake for 15-25 minutes (until brown and more cooked), then turn the pancakes over, and bake for an additional 10 minutes. Fritters should golden brown on on both sides when done. Note: if they seem too moist in the middle, put them back in the oven and crisp them up some more. Some zucchini are more moist than others and need more time in the oven. Makes 16 fritters.

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